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The Brü Lab — Arts
The Brü Lab

Welcome to The Brü Lab where Brülosophy’s Cade Jobe takes you into the lab with brewing scientists to discuss research they’ve completed on our favorite beverage!

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Latest Episodes:

Competitive Brewing: A Method To The Madness w/ Jordan Folks Jan 18, 2023

Show notes

This week, Brülosophy's newest contributor, Jordan Folks, joins Cade in the lab to chat about his approach to brewing for competition that ultimately led him to winning the title of 2022 Oregon State Homebrewer Of The Year.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Hop Terpenes And The Early Days Of Berkeley Yeast w/ Dr. Nick Harris Jan 11, 2023

Show notes

This week, Cade welcomes Dr. Nick Harris, Business Development Manager at Berkeley Yeast, back to the lab to discuss his fascinating work on hop terpenes, bioengineered yeast, and the early days of Berkeley Yeast.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Mid-Fermentation Dry Hopping w/ Stacey Williams and Justin Alexander Dec 28, 2022

Show notes

Stacey Williams, QA Scientist at New Belgium Brewing, and Justin Alexander, QA Chemist at New Belgium Brewing, return to the lab this week to chat with Cade about their work on mid-fermentation dry hopping.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Mid-fermentation Dry-hopping Parameters and Their Impact on the Evolution of Hop Volatiles and Biotransformation Potential

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Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi Shayevitz Dec 21, 2022

Show notes

This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast

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Applying The Science: Sustainability w/ Jordan Folks Dec 14, 2022

Show notes

This week, Cade is joined by award winning homebrewer and Brülosophy contributor, Jordan Folks, to discuss past episodes on sustainability in brewing.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Using Olive Oil In Place Of Oxygen w/ Dr. Lance Shaner Dec 06, 2022

Show notes

This week, Dr. Lance Shaner, founder/owner of Omega Yeast, sits down with Cade to chat about how olive can't be used to replace oxygenation prior to pitching yeast.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Top Crop Blog Post: Olive Oil vs. Oxygen

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Practical Applications Of Brewery Sustainability w/ Caitlin Singer Nov 30, 2022

Show notes

Cade welcomes Caitlin Singer, Quality and Sustainability Manager at Georgetown Brewing Company, to the lab to discuss her work on applying practical methods for improving brewery sustainability.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Sustainable beer: practical applications of sustainability in your brewery

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Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick Nov 23, 2022

Show notes

This week, Cade welcomes Dr. Katherine Thompson-Witrick, assistant professor in the Food Science and Human Nutrition department at University of Florida, to the lab to discuss the work she's done on the impact bicarbonates in water have when fermenting with Brettanomyces.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds

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Fermentation Times In Traditional Farmhouse Brewing w/ Lars Marius Garshol Nov 16, 2022

Show notes

Cade welcomes beer and brewing historian, Lars Marius Garshol, back to the lab to chat about the work he's done on fermentation times in traditional farmhouse brewing.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Fermentation Times in Traditional Farmhouse Brewing

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Biotransformation and Thiol Release Using GMO Yeast w/ Ricky Molitor Nov 09, 2022

Show notes

This week, Cade welcomes Ricky Molitor, Sensory Technologist at Boston Beer Company, to the lab to discuss the work he's done on genetically engineered yeast and how it might be used to increase thiol release through biotransformation.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

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